Icelandic Snowflake Breads

Directions

In a bowl, combine flour, baking powder and sugar.

Mix in the butter and hot milk until a stiff dough is formed.

Turn out onto a lightly oiled surface and knead until smooth and cooled.

Divide dough into four parts.

Shape each into a ball.

Divide each into 4 parts to make 16, then divide each of the resulting balls into 2 parts to total 32.

Cover baking sheets with waxed paper and dust the waxed paper lightly with flour.

On a lightly floured surface, roll out each part of dough to make a thin round about 8 inches in diameter.

Place the rounds on the floured waxed paper.

Chill 30 minutes.

In a skillet, heat 2 inches of fat to 375 to 400℉ (200℃).

Vegetable shortening or corn or peanut oil may be used but the authentic fat is lard.

Fold gthe dough rounds, one at the time, into quarters, and, with a sharp-tipped knife, make little cuts and cut-outs in the dough.

Fry the bread rounds, until golden brown, about 1 minute on each side.

Remove and drain on paper toweling.

Store in an airtight container in a cool place or in the freezer until ready to serve.